Blueberry cheesecake bars are a super easy dessert that can be made with frozen berries if fresh aren’t available. Everyone goes crazy for this delicious treat!
Know what? If I eat a thousand pounds of berries this summer it still won’t be enough. And these blueberry cheesecake bars are just one more way for me to get my fix.
In case you’re not as fully on the summer produce train as I am, let me add that these bars are EASY to make, they’re flavored with a little lemon zest to counter the sweetness in the berries and, oh yeah, you probably have all the ingredients to make them on hand right now.
Meaning you’re mere minutes away from having a batch in the oven. What are you waiting for? Run, don’t walk, to the kitchen and make yourself a batch of the creamiest, blueberry-iest cheesecake bars around!
(Sorry. You can walk if you want to.I don’t mean to be bossy.)
Why you’ll love these blueberry cheesecake bars:
- They’re an easy dessert that even a novice baker can make with success
- No water bath required
- You can use frozen berries if fresh aren’t available—meaning you can make these all year long!
How to make a graham cracker crust
Stir together graham cracker crumbs, granulated sugar, unsalted butter, and a little salt in a bowl. (Even thought it’s a small amount, don’t omit the salt—it really balances out the sweetness from the crackers and sugar.)
Press that into the bottom of a 9-inch square baking pan lined with foil, then bake the crust for 5 minutes. (Pre-baking without the filling ensures that your crust will be fully baked later on.)
Let the crust cool on a wire rack while you work on the filling.
What can I substitute for graham cracker crumbs?
If you don’t have graham crackers on hand, vanilla cookie crumbs are probably the closest substitute. Golden Oreos would be a delicious option too.
But you can also get creative and use a different cookie like gingersnaps (or regular Oreos) if you like the combination of blueberries with ginger or chocolate.
How to make the filling for blueberry cheesecake bars
- Combine room temperature cream cheese and granulated sugar and beat with an electric mixer on medium until very smooth.
- Beat in the remaining ingredients (except for the berries) and mix until very smooth.
- Fold in the blueberries with a rubber spatula (be extra gentle if they’re fresh berries)
- Spread the filling into an even layer over the crust. Bake 30 to 40 minutes.
Your cheesecake bars are done whenthe edges are set but the center still jiggles a little if you tap the edge of the pan
As soon as you remove the bars from the oven, run a knife around the edge of the pan. This loosens the bars a bit, which helps prevent the bars from cracking as they cool.
Chill the bars for at least 4 hours (or overnight) then slice into bars and serve.
Blueberry cheesecake bars couldn’t be an easier (or a more delicious) way to get in your berry fix. I highly recommend you try them soon!
A few more cheesecake recipes (in case you’re hungry)
Strawberry Cheesecake Cupcakes
Peanut Butter Cup Cheesecake Bars
Carrot Cake Cheesecake Cake
Triple Chocolate Cheesecake
Turtle Cheesecake
Did you make these blueberry cheesecake bars? That’s great! Let me know what you think by leaving a comment and a rating below. And post a pic on IG! Tag @theitsybitsykitchen so I can see your creations!
Blueberry cheesecake bars are a super easy dessert that's delicious any time of year!
- 1 1/4 cups graham cracker crumbs from about 8 graham cracker sheets
- 3 tablespoons granulated sugar
- 6 tablespoons unsalted butter melted
- 1/8 teaspoon salt
- 16 ounces full fat cream cheese at room temperature
- 3/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 3 large eggs
- 1/4 cup full fat sour cream
- 1 1/2 teaspoons vanilla extract
- Finely grated zest of 1 lemon optional
- 1/8 teaspoon salt
- 1 1/2 cups fresh or frozen blueberries
- Preheat the oven to 325 degrees. Spray a 9-inch square baking pan with cooking spray. Line the pan with foil, allowing several inches to hang over the edges. Spray the foil lightly with cooking spray and set pan aside.
- Combine the graham cracker crumbs, sugar, butter, and salt in a mixing bowl and stir until the crumbs are evenly moistened. Press the mixture into the bottom of the prepared pan. Bake for 5 minutes.
- Remove from the oven and let cool on a wire rack while you make the filling.
- Combine the cream cheese and sugar in a medium mixing bowl and beat with an electric mixer on medium until very smooth. Add the flour and beat on low to combine; scrape down the sides and bottom of the bowl.
- Beat in the eggs one at a time, then beat in the sour cream, vanilla, lemon zest (if using), and salt. Scrape down the sides and bottom of the bowl, then beat on low for a few more seconds.
- Gently fold in the blueberries. Spread the filling over the crust and return the pan to the oven for 30 to 40 minutes, until the edges of the cheesecake are set but the center still jiggles.
- Remove from the oven and run a knife around the edge of the pan. Set the pan on a wire rack to cool completely, then chill for at least 4 hours (or overnight).
- Use the foil to remove the bars from then pan, then slice and serve.
Uneaten bars can be stored, covered with plastic wrap, in the fridge for up to 4 days.
Leanne | Crumb Top Baking says
I’m with you Kelsie! I will not be able to get enough berries this summer, and it’s always sad when they go out of season! Our local blueberry season is mid to late summer, but I don’t think I’ll be able to wait to make these bars. So glad I can sub in frozen! Happy holiday Monday!
Kelsie says
Thank you, Leanne!
Joanne says
Berries and berry desserts are my fav!!!! These are awesome! The perfect treat!!
Natalie says
I love blueberry cheesecake! These bars look and sound so delicious!
Kelly | Foodtasia says
I can never get enough fresh berries, Kelsie! When I’m in Dubai the only fresh berries are little packs, minutes away from becoming moldy, and at exorbitant prices. You can imagine the quantities I consume when I get back home! These blueberry cheesecake bars are the perfect way to enjoy fresh blueberries. All the pleasure of cheesecake but so much easier!
Katherine | Love In My Oven says
I will be eating a thousand pounds of blueberries right there with you, Kelsie!! Part of them will be put into these cheesecake bars 😉 These look amazing! I’m such a fan of cheesecake, as is the rest of my family so we will definitely be trying these!
annie@ciaochowbambina.com says
Add me to the list of folks going crazy for this!! It’s been too long since I’ve had delicious cheesecake! Pinned!
Kelsie says
Thank you, Annie!
Kelly @ Kelly Lynns Sweets and Treats says
My cheesecake queen is back! These bars look so yummy Kelsie! Totally perfect for Memorial Day 🙂 I hope you have an awesome weekend! XOXO
Kelsie says
Haha! Thanks, Kelly!
Mary Ann | The Beach House Kitchen says
Bring on the cheescake Kelsie. It’s one of my husband’s favorite desserts! So perfect for summer parties! Happy weekend!
Kelsie says
Thanks Mary Ann! You too!
Kim Lange says
These are perfect for out holiday weekend! Blueberries and cheesecake together is the best! Happy Friday!
Kelsie says
Thank you Kim!
Milena says
I am sold on these and will be making them this summer:) Give me all the blueberries!
Kelsie says
Thank you, Milena!
Cheyanne @ No Spoon Necessary says
LOL! One of the reasons I adore you is because we are totally cut from the same cloth – I mean, if I only eat a thousand pounds of berries this summer it most definitely won’t be enough either! ALL the berries for us! These cheesecake bars are right up my alley! I can’t get enough of the blueberry and lemon combo, but that delicious duo up in some cheesecake?! Uhhh YES! And turn that cheesecake into a handheld bar?! ALL THE YAAAASSSS! Praise the summer berries and hand me a blueberry cheesecake bar or 3! Cheers!
Kelsie says
Awwww you’re the best Chey! Have a great weekend, lady!
David @ Spiced says
I’m right there on the berry train with ya, Kelsie! I swear I could eat my weight in blackberries and still want more. Robbie has taken after me in that aspect, and he loves summer berries! We go blueberry picking every summer, and I’m not kidding you when I say we pick like 20 pounds. (Hey, they freeze well, so why not!?) These cheesecake bars sound amazing, and I now know exactly how to use some of those blueberries this year. Also, I’ll definitely run to the kitchen. 🙂
Kelsie says
OMG blackberries are SO GOOD! Thanks, David!
Dawn - Girl Heart Food says
I could eat all the berries too, especially if they’re in a delicious cheesecake form like this! Blueberries are my fave! Definitely running to the kitchen to make these 😉 Pinned! Have an awesome weekend ahead, Kelsie 🙂
Kelsie says
Thank you, Dawn! You too!